Traditional recipes

Crispy potatoes in roman-post jar

Crispy potatoes in roman-post jar

is according to the recipe from RIVKA slightly modified, they are super. it is true that this recipe was posted a lot and I was really curious how I am ......... ok, super good

  • 7-8 potatoes
  • olive oil
  • fine Malay flour
  • a little garlic powder
  • Delicate 2 tablespoons vegetables
  • paprika

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Crispy potatoes in roman-post dish:

Peel the potatoes, cut them into 4-6, depending on how big they are, put them in a bowl, grease them well with olive oil, then mix the corn flour (I ground it with a coffee machine) with a little delicate vegetable and I sprinkled over potatoes then I put a little garlic powder and paprika and I put the Romanian dish in the oven for 45 minutes at about 270 degrees

I wanted to inaugurate the Romanian dish received today from my husband, so I tried the potatoes again according to the rivka recipe (I modified the recipe a little, in the sense that I added paprika and garlic powder)

They are very tasty and crunchy

I put a lot and the ones below were not so crispy, I needed a large and wide tray

Crispy baked potato garnish & # 8211 a delicious dish with some very simple ingredients

Garnish with crispy potatoes in the oven

Potatoes in corn crust prepared in the oven & # 8230 will not even come to believe that from simple ingredients what good and tasty food we can prepare & # 8230

The recipe is ideal as a side dish or we can serve the potatoes simply with a suitable salad.

Ingredients garnish with crispy potatoes in the oven

  • 500 gr potatoes
  • 3 tablespoons corn flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika leads
  • 2 tablespoons oil

Method of preparation

We peel the potatoes and cut them into lengths & # 8211 4 or 6 slices, depending on the size of the potatoes. Place the slices in a bowl, pour the oil over and mix until each slice is covered with oil.

In a bowl, mix the spices for the crust: corn, salt, pepper, garlic powder, paprika and pour everything over the potatoes.

Shake the bowl to cover all parts of the slices.

Put the tray in the preheated oven for 40-45 minutes, the meal can be served immediately.

1.Inrediente 2. Peeled potatoes 3. Potatoes sliced ​​lengthwise 4.Malai 5.Sare 6. Pepper paste 7. Garlic powder 8. Mixed ingredients for the crust 9. Potatoes sprinkled with oil 10.Potatoes mixed with oil 11. Add ingredients for the crust 12.Potato slices mixed with crust ingredients 13.Potatoes fresh out of the oven 14. Crispy baked potatoes 15.Presentation suggestion 16. Presentation suggestion 17.Presentation suggestion

Recipes you tried in a clay pot (Romanian pot)

Do you want to put aluminum foil? not to wash the dish anymore?

I cook very well in it and wash it, only it must be left in the water after it has emptied what is in it, then with a sponge it is washed quickly, even with dishwashing detergent, rinsed well and the dish is left to dry. Before each use, keep it full of water for about an hour. Then do you realize if the world would use them and never lose fat like they do?

Even if it is said that it is not allowed to wash (because it draws the detergent) I said how I do it and neither I nor the Romanian vessel suffered anything.

anyway and no matter how much you wash it, it still amazes and burns, but it doesn't matter (you won't have a dish to put in the window if you use it like I don't have one either.

So I and the sarmale pot and the Romanian dish wash them with detergent and dry them well after rinsing and ready.

# 84 florinelanajjar

I do the same. and I suffered nothing.
if the vessel is rinsed very well with cold water, it is not the problem.

# 85 roberth

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

Edited by roberth, 23 May 2012 - 10:01 AM.

# 86 close

Ok, we don't put foil & # 33
But how do you put it in the water? Ours seems huge to me, it doesn't take place in the sink either, just tilted. Should it be completely submerged as written in the instructions or only kept with water in it?

fill & # 96l with water and leave & # 96l so you put water in the lid and in the bowl (put & # 96l in the valve to stand straight and be careful the lid has 2 holes in the sides and if you fill it water flows there)

# 87 roberth

I made some chicken with vegetables. I put the vegetables: 700 gr. potatoes, 2 carrots, 500 gr mushrooms, 1 bell pepper, 3 cloves garlic and 3 cloves green onion, I seasoned them with pepper, rosemary and thyme in abundance and a little salt, I sprinkled them with a little olive oil after which I mixed well.

On top I put four portioned chicken legs which in turn I marinated with olive oil, thyme, garlic powder, a chili powder, paprika and salt, cold, for about 24 hours.

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Attached images

Edited by roberth, 24 May 2012 - 07:45 PM.

# 88 close

Something very tasty came out, but after about three hours of cooking in the oven. I wrote here some considerations on this clay pot.

I kept him soaked for 10 hours after "quoting" and rubbing him for an hour, during which time I "consumed" a dish sponge.

Here is a picture of the final product in the bowl:

Your super dish looks great in the Romanian dish, but you shouldn't bother to clean it so much that it still stains. And you don't have to let it soak for 10 hours after cooking.

When you cook in the Romanian dish, to make a program that lasts, but what comes out of it comes out very good.

# 89 roberth

Sour cabbage with smoked ciolan:

I took a cabbage and a half (suitable in size) would have gone a big one) and three onions suitable. I chopped the small onion and cut the cabbage into strips, then I washed it well and left it to dry for a while.

I hardened the onion and then I added little by little the finely chopped cabbage, which I also hardened over a high heat, stirring with a wooden spoon from time to time for about a quarter of an hour. I seasoned towards the end of the hardening with pepper, thyme, bay leaf, a little chili, two teaspoons of paprika. I also put a bunch of finely chopped green dill.

In the pot (I was going to write & quotminune & quot :)) I put a layer of cabbage, half of the whole amount, over which I spread about two tablespoons of broth and I put a few more slices of & quotgusa smoked & quot fatter.

I put the rest of the cabbage, I sprinkled again with a little cherry and I put the meat from the smoked shank cut into thick slices (it doesn't fit whole) and I kept the bone for a future bean soup (the tastiest curve in the world after the belly :))

I put it in the oven for about two and a half hours and then another quarter of an hour without a lid.

Consumption of this delicacy was done at a speed higher than the speed of light, so the flash could not capture images, so we have no pictures. :)

Crispy potatoes with bacon

24 servings
Preparation time: 35 min.
70 calories, 5 g fat per piece

The ingredients are contained in the "Preparation".

Peel a squash, grate it and squeeze the juice 500 g potatoes. Squeeze well and add 3 eggs, 5 tablespoons flour, salt and pepper.

Stir well. Heat 4 tablespoons sunflower oil and fry a teaspoon of the mixture for 2-3 minutes on each side. Drain on paper towel and keep warm until serving. In the same bowl, fry crispy 4 slices of smoked ribs and cut them into small pieces. Mix 200 ml sour cream, 1 tablespoon lemon juice, 2 tablespoons parsley chopped, a salt powder, 4 cloves garlic crushed. Place a teaspoon of sour cream sauce on each potato meatball and sprinkle a few pieces of ribs.

Calf stump in the Roman pot

Our grandparents cooked in ceramic pots, more willingly out of necessity, given that enameled dishes were rare in trade and expensive, stainless steel and heat-resistant glassware had not appeared on the market, and the old cast iron pots (found in all households) being heavy, they were not too easy to handle. Teflon vessels and those with a layer of ceramic applied over aluminum or cast iron have recently appeared.

These ceramic pots were so used in the household that the layer of smoke trapped in the clay already changed their appearance, long before the housewife gave them up, permanently, in the kitchen and turned them into dishes (often chipped). put drinking water for the birds in the backyard. The breaking of one of the pottery vessels could be a small household tragedy, being difficult to replace, even if pottery was a rather profitable profession, which had not come to be transformed into today's pottery, for handicrafts.

I always liked to cook in ceramic pots burned in the oven by the potter, in ceramic pots like the Roman pot or in porcelain dishes. The dishes seem much tastier to me, the meat and vegetables do not stick to the bottom of the dish and last but not least, the dishes used are light in the light, after use, with warm water and a little detergent. Even if the ceramic dishes lose their appearance over time, often catching a tint of smoke, they will still be useful dishes for any housewife.

Ingredients needed in the recipe: a veal stump (the part of the back leg, with more bone and meat, not cut short as in brine) at about 2 Kg, potatoes (preferably new potatoes), rooted (carrot, parsley, parsnip, celery ), red onions and green onions, garlic cloves, sunflower oil, peppercorns, mustard seeds, enibahar, coriander, coarse salt, bay leaves, thyme sprigs, rosemary sprigs, red currant wine, lettuce, lemon juice.

The calf stalks are washed in some cold water and cleaned of skins. Sprinkle with a few cloves of garlic, using a sharp-edged knife to make the hole in which the garlic is stuffed.

The meat sprinkled with sunflower oil and palpated to grease it evenly, salted and peppered, is placed in the ribbed lid of the Romanian dish, along with vegetables, peppercorns, mustard, thyme and coriander, bay leaves, thyme sprigs , rosemary twigs. The meat is sprinkled with red currant wine.

Very important ! The 2 lids from which the Roman ceramic vessel is formed, are filled approx. 2/3 with cold water and let the water enter through the pores of the clay for at least 30 minutes. During cooking, the water will evaporate and the meat and vegetables will be steamed. If it is not kept with water, before use, there is a risk that during cooking, the dish will break and the damage will be double / even triple: you run out of a useful tool in the kitchen, you make a mess in the stove oven and the candies your wife will follow you for many days.

Place the other lid of the Roman vessel over the ribbed lid. Put the pot in the hot oven of the stove, at the right heat, for 2.5 & # 8211 3 hours.

Do not go to the stove during baking. When the cooking time has elapsed, turn off the stove oven and leave the dish in the oven for 0.5 hours, during which time the meat will cool slightly, in steam, becoming juicy and very tender again.

When the Roman vessel is opened, the meat will come off the bone easily, being able to remove almost the whole, removing the bone by using a knife with a sharp tip and which cuts well, so as not to & # 8220fold & # 8221 the meat.

Navigate, do not hesitate. The smells that surround you, push you from behind! Professional gourmets will definitely prefer to see in the plate just & # 8220franguri & # 8221 meat (they are easy to make, maneuvering 2 forks, instead of a fork and a sharp knife), with whole vegetables, covered with the delicious meat sauce and vegetables. The scent of red currant wine will spread throughout the kitchen, tickling your nostrils, pleasantly.

The dish is served with mashed potatoes, in lard. The crispy french fries are placed on absorbent paper to remove excess fat.

On the heated plate (the fat from the veal saddle, hardens on contact with the cold plate) put french fries, lettuce leaves (sprinkled with lemon juice), cooked vegetables, slices of meat and sauce, in abundance. Veal is refreshed with a few drops of lemon juice.

Professional gourmets will not resist the temptation to soak hot bread in the delicious sauce.

There is no mistake ready the housewife will put on the table a little spicy mustard and / or freshly grated horseradish. Many prefer boiled / cooked meat, served with horseradish or mustard.

I forgot something ?! A small glass of red currant wine will make the feast unforgettable.

What about these glasses? Currant wine is strongly vitaminized, which is why the tension can go crazy. Every greedy person chooses the glass he thinks he can handle.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! There will be no fear, to try Romanian dishes of ours, even if sometimes it will take longer, to stay in the kitchen. The special flavor of these dishes will be decisive in your next choices.

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